COOKING ALBANIA: Byrek 🇦🇱

[@KissFromTheWorld]

"While Albania may not be known for its gastronomy it has some of the simplest yet yummiest foods using the purest ingredients in season, and this is probably its secret. Jamie, this byrek reflects the essence of Albanian cuisine. Happy hungry! Cheer, Domenico.

[@dakugikurunaiki3382]

Fax

[@laurageorgina589]

Yes the byrek looks great! How much water for the dough? We Albanians don’t measure we just feel what amount is right… how long to bake? Um, Until it’s ready! Not “Lamtumire” but “Mire u pafshim” (literally meaning “being well when we will see each other) 😊

[@DrStout_onYT]

This is very similar to spanakopita, which I love to make! My friend (from Morocco) keeps suggesting that I make my own phyllo dough. I didn’t realize it was so (seemingly) easy. After watching you make it, I don’t feel as intimidated. Great show!

[@PolySammo]

I agree

[@Machikko0]

It's super simillar actually, as a greek-albanian it's just the dough that is a bit different otherwise basically the same 💖

[@JenMaxon]

That was .... well, not too good filo though. Still spanokopita is the bomb.

[@mr.g3940]

Because Allbanians moved there for hundreds of years. The turks call this dish Arnavut boregi, which means Albanian pie... You got thousands of videos on KZbin. Turks give credit while Greeks like to hellenize everything, like the Turkish coffee, elliniko

[@manolisdaskalakis8206]

@@mr.g3940 And we greeks, lived and thrived in the area(and Turkey) before you ever existed.And we never said that coffee was invented in Greece, but the greek version is lighter and less roasted. So take your inferiority syndrome elsewhere Turkalbanian

[@elnamayberry]

This dish has made its way to Croatia and is a common breakfast offering in the coffee shops. In Split, I'd get one spinach and one meat Byrek - so yummy!!

[@TeresaLibrary]

Yum! I’ve had byrek a few times at restaurants, and it’s so delicious. I’m feeling like I could make it at home now! Thanks!

[@glasgowbeck]

Hi Jamie, great choice of recipe, similar pies called burek are found all over the Balkans and beyond. Really delicious, a great treat after a long walk (kinda necessary as there very rich). Well done on the pastry, you're totally getting cheffy ❤️ from soggy Scotland

[@rosejustice]

Jamie, while I’ll always miss your “Jamie & Julia” show, I love this new one. Showing where the countries are on the map is a fabulous help! This is an amazing series!

[@willettej7988]

How much longer can you get away with saying you’re not a chef? Getting damn close! 👍🏻👍🏻😊

[@katenicholson901]

My husband is Iranian, so I learned to make the “national dish” Ghormeh Sabzi. It’s delicious, and worth the effort, but chopping all of the herbs (with a food processor) was interesting. You might also like Ash Reshteh, Tahdig, or Fesenjoon (Walnut and Chicken Stew).

[@garlicgirl3149]

Now I have to look all these up.

[@cydkriletich6538]

I am an Italian American woman, age 73. My relatives would not be happy…but, whenever I a, asked what my favorite food is, I carefully look around, and then I whisper, “Persian!” 🤫☺️ I recently found a Middle Eastern grocery store that carries canned, dried greens for my favorite Persian dish, one you mention, gourmet Sabzi. They also had the dried limes. I doubt it will be as good as that made with fresh greens, but at my age, I need the short cuts! Should I make little holes in the dried limes before I add them?

[@Maiasatara]

OMG Fesenjoon is amazing! Samin Nosrat has a recipe for it on NYT. I was already obsessed with pomegranate molasses so finding another way to use it was great. The combo of bitter walnut with the sweet/sour pomegranate - so delicious!

[@iminco9844]

You’re rocking’ this series!!

[@sixstringmission]

I was reading the third book in Stieg Larsson's Millennium series. A passage referred to a Stockholm restaurant that made the best Byrek in Sweden. So I stopped and searched for a recipe, landing here. Looks easyish and I will try it filled with lean beef or pork and the standard ingredients. Thanks for doing what you do.

[@joehutter4816]

I’m liking this new format and I’m looking forward to a virtual epicurean visit many more countries! Albania looked pretty tasty!!!

[@n3mutta]

I think if you attempt to cook/make recipes like the one I’m watching right now you are well on your way of being a chef maybe not one in charge of a restaurant but still a chef. Love your channel ❤

[@wonderlam6366]

Looks very delicious! Love to Albania 🇦🇱

[@miliagiangrande5596]

For Argentina you could do Alfajores marplatenses, postre balcarce or rogel. They all are very delicious desserts

[@sheridanford5080]

So many alfajores vids from everyone!!!

[@antichef]

Alfajores from Argentina are coming!

[@tantri4146]

​@@antichefCould you please write the names of the recipes in sequence because I don't know English and I'm using a translation here

[@elmapurisic2906]

ahh im so happy he did Albania lol I am the neighboring country Montenegro can't wait to see what he does!! Love the channel too watched all the milk bar episodes and I just watch everything now can't wait to see the channel grow!

[@apriljayjayoma]

I was in Albania last week and byrek was always my breakfast. I love the cheese and meat flavor. And it was my favorite because it was also cheap

[@debb1137]

Good lord, that looks amazing! I could eat that whole pan. I'd love to see you make dushbara for Azerbaijan-they're little dumplings stuffed with minced meat, onions and tomatoes.

[@garlicgirl3149]

You had me at Dumpling!

[@sheridanford5080]

That looks like one hell of a pie! Glad you chose the veggie option! You're a brave man for making your own phyllo! We spell it filo in Australia- probably too lazy for those 2 extra letters. Nice baking mate!

[@vivecogrady]

So glad I've just found this series and your channel in general. Binge worthhy

[@mothmanwithinternetaccess244]

This are possible fillings for Byrek: Cheese,Spinach,Mashed Potatoes. I love eating

[@cindy7764]

I love your channel being somebody that grew up in Etobicoke. I resonate with where you’re from obviously and I think the croquette was the first video I saw of yours and then I went right to the beginning and I’m starting there working my way to the most recent, but I just wanted to say, I mean at the end of the day it’s like tomato, tomato tomato, but Fila dough is actually pronounced Fee-low-dough ! Just wanted to leave that here, but I am immensely enjoying your channel!!!

[@marciawatson7442]

I give you so much credit the hard work. Well done with your phyllo making skills

[@melsyoutube]

still binging through your videos, i hope jamie cooks the world makes a return next year! 💕

[@shirleycastle5170]

I'm impressed how you made that pastry, looked fantastic.

[@melissapapantones2998]

Good job! I have never made phyllo, but know a lot of people who do make it. They use a dowel about the width of a broom handle to roll it out. I may try this one!

[@MSUki10]

That looks so freakin delicious! Love any kind of spinach pie. And even though it requires some elbow work w/ the dough, it looked super easy to make! Love this recipe!

[@HowToCuisine]

Love the kitchen! 😍👍

[@rasaksariuksa6810]

Ačiū, receptas pačiu laiku 💛

[@lupelupelupe]

Looks so delicious and savory! Oh, the byrek looks good too!

[@afrimtairi4531]

You killed it sir im Albanian here my mom would always make the phylo dough by scratch

[@beaches3220]

Looks FABULOUS!

[@lamb9770]

love this series, such a cool idea

[@johnsantana6209]

If I could make a little suggestion wash/rinse the spinach at least four times than drain the water I use a pasta strainer otherwise you end up with a really grainy or sandy taste and when making this spinach burek you have to add a sort of sauce made of Balkan/Greek yogurt, sour cream and a little kefer with olive oil with the feta cheese going last before you put it on the dough.

[@brooklyn-kx4eh]

Your videos make me so happy 😁

[@R3M3519]

Mirupafshim =goodbye Love this video.

[@mendjelire8392]

That's another way going about it. Too many short cuts, it basically became something else. No idea where you found this recipe but the Albanians make the filling with spinach, feta cheese, parsley, dill, mint, green onions (not white onions) and eggs (mixed with the filling and that is what keeps the whole thing together, that is why yours was falling apart). And the dough in the fridge HAHAHA you never do that because the dough it becomes hard to roll.

[@endlesssummer6351]

No need to be so rude it was the first time he made it and he did a good job

[@aliencat11]

That looks amazing!

[@mykidsmyshow3818]

Chef you recipe is great and mouthwatering.....lots of love🥰🥰🥰🥰

[@maimericks80]

Binge watching your videos because I want to learn these recipes also.

[@cathynuytten798]

Love the 2021 hair!

[@EleutheriosKaralis-yq9vl]

The bottle trick is clever

[@brittanyish]

Just curious, which part of the process caused the bandaid?

[@antichef]

ohhhh my finger got stuck in the tripod at the worst possible moment

[@mark.9352]

Good try! Burek originates from all the Balkan country. I personally prefer the meat and onion filling but also love the spinach/cheese filling. However, usually Burek is made with many layers. Bottom layer of dough, filling + sprinkle of oil, dough, filling + oil and so on, you get the idea. Until you have many different layers. The dough however must be very thin, almost about to break thin that you can already see thru it. There is also another way how to use the dough and fillings, it's more like cylinder form and then you tuck it in the baking sheet in a circle, from the middle to outside. I just subscribed, excited to see more as I also just started cooking dishes around the world map! :)

[@dakugikurunaiki3382]

Thaks my dude im albanian

[@antichef]

I hope I did byrek justice!

[@dakugikurunaiki3382]

Also you actualy did really good

[@GiftWrapped]

Jame,I sent you a recipe for your next country via p.I included a video with it. I was hoping someone would create the pastry dough you made here WOW! and I Love Spinich and red pepper flakes! they go tgether. You rocked this one. im makin it.

[@suzieferguson1065]

Looks delish!

[@marlo9282]

That is success!

[@annbower6278]

Feta cheese isn't too salty (I had tried feta & its comparably mild), really salty cheeses is pecorino & monterary jack.

[@munishpersaud3631]

respect for making your own phylo sheets

[@sallydavis3902]

Jamie, I have now been following this who for awhile now, from Canada to Brussels to London and back to Canada. Did you leave all of your cooking equipment behind as you used to have a rolling pin.

[@FutureCommentary1]

That looks so good. I always avoid phylo pastry based recipes... But maybe I should try. Edited to add: I am from Cameroon. Looking forward to see what you'll try from there. Our dishes are quite different in ingredients and techniques from what you're used to from North America and Europe.

[@glasgowbeck]

Hi, your local food sounds fascinating, which food would you recommend for Jamie to try?

[@FutureCommentary1]

@@glasgowbeck I would recommend anything wrapped in banana leaves. Because the technique is so different from he's used to: Koki, kwacoco bible, bekwang, tenue militaire, etc.

[@nahawandmassoud1239]

Good job 👍 👨‍🍳 thanks 🙏

[@dibraniuk]

Nice byrek! Thanks! Good bye in Albanian is mirupafshim. (Not lamtumire!) Lamtumire is what you say to someone 7:53 who dies!) Or a non return journey sth like that!

[@byakko6645]

Like before watch coz i know i‘ll like it😁 it looks so yum, you are getting closer to be a real chef! Hmm...except those egg shell 😝😝😂😁

[@Star-wh9lc]

Boreck original is from Turkey they bring it to Albania 😊

[@Ruby-v1x]

4cups flour only one egg, ooohhh wow amazing cook ,let's cook I m waiting you when you finish

[@valmehmeti8193]

Bye in albanian is Mirupafshim/ Lamtumire

[@pwp8737]

this burek would be more familiar to Americans and Europeans as the Greek version known as spanakopita.

[@foziabham3902]

Looks good

[@dea6438]

But the Byrek looked amazing!

[@ropop125]

Do dulce de leche for Argentina! 😛

[@TokyoBlue587]

This looks DELICIOUS

[@mariarandelovic8694]

Love it

[@Rania-wy2tg]

Thanks

[@BeekGurc]

i personally like to add big e's taint as a garnish but thats just me!!!!!!!!!!!!!!!!!!!!!!

[@gjeizon1235]

It looked a little dry but thanks for making this recipe

[@gracejones2831]

a wine bottle! Very clever.

[@sevenblueprints5276]

Is this basically spanakopita from Greece??

[@shaclo1512]

no, It‘s byrek from Albania.

[@Ruby-v1x]

Wow only 38 minutes already cook

[@ItzzCloudyy991]

Why am i watching this video, I’m albanin, i know how to make byrek 😂

[@sortexmusic332]

Byrek 🇦🇱😃

[@mparves3530]

yumi

[@kleodianahysi100]

👏👏👏😋😋💪🏻🍀

[@ps4simontusha901]

We don't use spinach we use majdanoz

[@victorinosparkajen9405]

at the end of this series, i ask you to zoom into hawaii and look at our plate lunch. I think it would it be daring enough for you to take the concept of the Hawaii Plate lunch template and make a 1 kilogram plate lunch with these rules. Use as many of the countries you have visited in this series as you to compile a plate lunch. You cannot use countries that have influenced Hawaii during our plantation era (the USA, France, Great Britain, Spain, Portugal, China, Japan, Korea, the Philippines) and no rice.....

[@naimb3110]

It needs to be bread flour . Can’t use all purpose flour .

[@mohammedmagid4103]

spider senses 😂

[@Zisjejk]

Can I make this gluten free I will put my albanian roots to shame as for gluten free. I do appreciate the recipe because my mom doesn’t measure

[@eldinadzurlic1985]

You forgot the plain yogurt.....

[@Maiasatara]

Does the original call for phyllo? You made something that looks delicious but, as you mentioned; not quite phyllo. Frankly I don't know why anyone would attempt it at home, especially after seeing GBBO require it. It's a nightmare. And with a wine bottle it's impressive you got it as thin as you did.

[@chiragsolanki8804]

What is up with your right index finger?

[@md-dp5bo]

borek might be part of the traditional cuisine in balkan countries but originally its not from albania, its from turkey.

[@md-dp5bo]

nevermind, you have another video titled ‘armenian dolma’. very interesting that you managed to share these recipes in a way you could avoid the actual country it comes from.

[@dea6438]

Actualy you say Lamtumir to someone who died or that you’re not going to see you for the rest of your life! It is mirupafshim… 😅

[@FredJensen4745]

New kitchen?

[@antichef]

I’m just in the middle of a move that’s taking longer than expected, this kitchen is my placeholder

[@fatiharahmani5684]

🇩🇿🇩🇿🇩🇿🇩🇿🇩🇿🇩🇿🇩🇿👋👋👋👋

[@toomanyopinions8353]

Oh boy, that is not nearly what phyllo dough is.

[@jackbaleski8493]

You are on the TV. Millions of people are watching you and you using a bottle for a rolling pin? I'm so disappeared Mr who ever you are

[@cartofipai4032]

very bussy

[@jackbaleski8493]

Disappointed

[@lizama6706]

Personality sucks .

[@antichef]

yours seems great 😘

[@pwp8737]

@@antichef good retort! never mind her, we your fans love you.

[@suzieferguson1065]

Looks delish!

[@gjeizon1235]

As an albanian it tastes way better than it looks